Amelia Ruth, St Paul, Minnesota

First the Hungarian part of this recipe I am not sure works for us or not, however when we think of goulash we typically think Hungarian, which is how the title came to be I believe.  The recipe was concocted late into the night (morning actually) after a night out on the town in Tel Aviv, while Amelia was visiting me.  Typically I am the one cooking our meals but on this very special (and a wee bit intoxicated) of occasion, Amelia got the cooking bug.  The kitchen was a bit bare due to the fact that we had been on a journey to eat our way through Tel Aviv, so Amelia dug around came up with a few choice ingredients and walla, out came Hungarian Goulash, and like all “wee bit intoxicated” moments it was accompanied by a song entitled Hungarian Goulash!

Serves 2
Olive oil
2 cloves garlic, chopped fine
1 teaspoon red pepper flakes
1 small jar anchovies packed in oil
1 small jar tomato sauce
Salt/pepper
2 cups  cooked cavateli pasta
Bulgarian feta

In a medium sauté pan, heat oil and sauté garlic and red chili flakes for aabout a minute.  Add anchovies and cook stirring well until anchovies break a part.  Add tomato sauce and season with salt and pepper.  Mix with cooked pasta and serve with a chunk of feta on the top!